3583 Lièvre Farci Beauval

Preparation info

  • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Select a very fresh hare and bone it out from the back before emptying it so that the skin of the belly may be kept intact. Remove the legs and shoulders but leave the head attached. Sprinkle the legs and shoulders with a few spoonfuls of brandy and season with salt and pepper. Leave to marinate for 1 hour.

Prepare a Gratin Forcemeat C with the hare’s liver, some salt pork fat and trimmings of raw truffle. Prepare another forcemeat with the flesh from the legs and shoulders, the same weight of fresh pork fat, 1 egg, a pinch of wild thyme, salt, pepper, mixed spice and the brandy of the marinade. Pass this forcemeat through a fine sieve and mix well together with the prepared gratin forcemeat plus 200 g (7 oz) salt pork fat cut in large dice and 150 g (5 oz) truffle cut in large dice.

Fill the boned hare with this mixture, sew it up carefully and tie back the head to give it the appearance of the animal at rest. Wrap the stuffed hare in slices of salt pork fat; line a correctly sized Terrine with layers of the same fat and place the prepared hare inside. Sprinkle with ½ dl (2 fl oz or ¼ U.S. cup) brandy and place in the oven, without the lid for 30 minutes.

Now pour into the Terrine a Fumet prepared from red wine and the bones left from the hare. Cover the hare and cook gently in a moderate oven for approximately 3 hours.

Allow to half cool, drain off the cooking liquid and completely remove all the slices of fat. Pass the cooking liquid through a fine strainer, return it to the Terrine and then completely fill up with good savoury aspic jelly. Keep in a refrigerator for 2 days before serving.